Vegetarian Tortilla Stack

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1-1/2 cups salsa
  • 5 flour tortillas (8 inches)
  • 1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
  • 1/3 cup pickled jalapeno slices
  • 5 tablespoons sliced ripe olives

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Directions

  • Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through.
  • Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices.
  • Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Editor’s Note

Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.

Nutrition Facts

1 piece: 335 calories, 12g fat (3g saturated fat), 17mg cholesterol, 1111mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 22g protein.

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